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Fudgy Peanut Butter Pie

Ingredients

Crust:

  • 1 prepared 8" graham cracker crust
  • 6 oz. milk chocolate chips, melted

Filling:

  • 3 tbsp. butter, room temperature
  • 1½ cups smooth peanut butter
  • ¼ cup plus 2 tbsp. sugar
  • ¾ cup Sorrento® Whole Milk or Part Skim Ricotta Cheese
  • 1 cup heavy whipping cream
  • 1 tbsp. sugar
  • ½ tsp. vanilla extract

Cooking Instructions

Crust:

With rubber spatula, smooth 2/3 of melted chocolate mixture over bottom of crust and up the sides about ½". Save rest for top.
Put crust in freezer while making the filling.
 
Filling:
With electric mixer, mix butter, peanut butter and sugar for 2 minutes at medium speed until smooth. Add ricotta and mix for 1 minute on medium.
In separate bowl, whip cream with sugar and vanilla until it holds a soft peak. Gently fold cream into peanut butter mixture making sure to incorporate all of the cream. Spoon filling into prepared shell and refrigerate for 1-2 hours.
With fork drizzle remaining melted chocolate chips over top and serve.

 

This recipe provided by Sorrento
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